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Apple Cider Cream Sauce

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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Cajun Sauces, Seafood 10 Servings

INGREDIENTS

4 tb Butter
4 tb Flour
1 qt Heavy cream
3 c Apple cider
Red pepper
Salt
Sage
1/2 c Calvados Brandy

INSTRUCTIONS

Melt butter.  Add flour until blond roux forms.  Stir in mixture of heavy
cream and apple cider; reduce by half.  Stir in red pepper, salt, and sage
to taste.  Cook until thickened, stirring frequently. Add Brandy to
mixture.  Bring to a gentle simmer and serve with Oyster-Stuffed Pork Loin
Source: Cajun Revalations: Chef: Brit Shockley
Recipe By     : Rhonda Guilbeaux
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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